CN108450819A - A kind of hybrid lime-preserved egg manufacture craft - Google Patents
A kind of hybrid lime-preserved egg manufacture craft Download PDFInfo
- Publication number
- CN108450819A CN108450819A CN201810173154.9A CN201810173154A CN108450819A CN 108450819 A CN108450819 A CN 108450819A CN 201810173154 A CN201810173154 A CN 201810173154A CN 108450819 A CN108450819 A CN 108450819A
- Authority
- CN
- China
- Prior art keywords
- lime
- preserved egg
- beasts
- eggs
- birds
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 71
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 240000001548 Camellia japonica Species 0.000 claims abstract description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 5
- 238000005119 centrifugation Methods 0.000 claims abstract description 5
- 235000018597 common camellia Nutrition 0.000 claims abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims abstract description 5
- 239000004571 lime Substances 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 3
- 241000894006 Bacteria Species 0.000 claims 1
- 230000007797 corrosion Effects 0.000 claims 1
- 238000005260 corrosion Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 229920003023 plastic Polymers 0.000 claims 1
- 239000004033 plastic Substances 0.000 claims 1
- 229910052573 porcelain Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000011505 plaster Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 235000019738 Limestone Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/015—Preserving by irradiation or electric treatment without heating effect
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of hybrid lime-preserved egg manufacture crafts, it is related to birds, beasts and eggs processing technique field, the raw material that the lime-preserved egg makes are fresh lossless birds, beasts and eggs, by 2.5 jin of lime, 0.5 jin of alkali, 0.5 jin of salt, 0.5 jin of plant ash, 10 jin of camellia water, mixed liquor made of appropriate other fragrance powder or medicinal material powder etc. are salted, master operation includes birds, beasts and eggs pretreatment, the processes such as lime-preserved egg is marinated and package is dry.The pretreatment of birds, beasts and eggs includes ultraviolet-sterilization, the techniques such as centrifugation mixing.The lime-preserved egg that the present invention makes changes the physical state of birds, beasts and eggs by centrifugal device, it is pickled again after so that albumen and yolk inside birds, beasts and eggs is sufficiently mixed, the lime-preserved egg quality produced is evenly, either in appearance luster, or taste mouthfeel all differs widely with traditional lime-preserved egg, it is peculiar, start a kind of new category of lime-preserved egg.
Description
Technical field
The present invention relates to birds, beasts and eggs processing technique fields, more particularly to a kind of hybrid lime-preserved egg production method.
Background technology
Lime-preserved egg is a kind of exclusive traditional egg products in China, and ripe lime-preserved egg color and luster such as congealed fat is limpid, glittering and translucent, crisp
Weak and high resilience, unique flavor are deep to be liked by consumers in general.In addition, lime-preserved egg also has certain medical value, according to
《Medical center Sun is wanted》It records, lime-preserved egg has effects that let out lung heat, remove large intestine fire, control dysentery etc., civil also often to have for treating throat
Bitterly, it has a husky voice, the application suffered from diarrhea etc..
The appearance of lime-preserved egg is passed on from one to another away from the modern history for having more than 600 years, original of traditional lime-preserved egg manufacture craft due to technology restriction
Cause, people can only carry out related process processing to the birds, beasts and eggs of nature.With being constantly progressive for science and technology, mechanized equipment
Appearance, bring more possibilities for the manufacture craft of lime-preserved egg.
Invention content
The present invention on the basis of traditional lime-preserved egg manufacture craft, using modern mechanical equipment to the birds, beasts and eggs of nature in advance
It has carried out centrifuging mixed pretreatment, albumen and yolk inside birds, beasts and eggs is made uniformly to mix, after the nature for changing birds, beasts and eggs,
Subsequent lime-preserved egg is carried out again pickles work.
A kind of hybrid lime-preserved egg production method that this programme provides, includes the following steps：
Step 1：Birds, beasts and eggs pre-process
It will first be dried after egg washing, sterilization be then irradiated to birds, beasts and eggs by ultraviolet disinfecting machine, is passed through again later
Centrifugation apparatus carries out centrifugation mixed processing to birds, beasts and eggs, makes birds, beasts and eggs keep shell complete, uniformly mixes inside birds, beasts and eggs
Albumen and yolk, it is spare after the completion of processing.
Step 2：Egg pickling
Prepare 2.5 jin of lime, 0.5 jin of alkali, 0.5 jin of salt, 0.5 jin of plant ash, 10 jin of camellia water and suitable fragrance powder
Or medicinal material powder.The ratio of wherein each food ingredient can suitably make variation as needed, differently flavoured pickling liquid is made.
1) heating is boiled to boiling after mixing above-mentioned material, and mixed liquor is made, spare after cooling.
2) by treated, birds, beasts and eggs are put into resistance to alkali container, and birds, beasts and eggs are separated per interlayer with burlap or bamboo chip.
3) mixed liquor is poured into container, until all flooding birds, beasts and eggs.
4) covered container lid seals container, keeps 20-25 DEG C of temperature, pickles 20 days or so.
Step 3：Package dries
Lime-preserved egg after the completion of will be marinated takes out, and vegetation plaster chaff is wrapped in lime-preserved egg surface, is placed on dry ventilated room
In dry and can complete.
Beneficial effects of the present invention are sterilized by safer high-efficiency UV first using above-mentioned lime-preserved egg manufacture craft
Equipment carries out sterilizing to birds, beasts and eggs, effectively to extend the lime-preserved egg shelf-life.Then by centrifuge to birds, beasts and eggs carry out it is lossless from
The heart mixes, and is pickled again later, the salted egg that this technique is produced is homogeneous, either in appearance luster or taste mouth
All differ widely with traditional lime-preserved egg in sense, it is unique, it has a distinctive style, has started a kind of new category of lime-preserved egg.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention carries out clear, completely retouches
It states, it is clear that embodiments described below is only a part for the embodiment of the present invention, rather than whole embodiments, is based on this hair
Bright embodiment, the every other implementation that those skilled in the art is obtained without making creative work
Example, belongs to protection scope of the present invention.
1, fresh unabroken birds, beasts and eggs are selected, 2.5 jin of lime, 0.5 jin of alkali, 0.5 jin of salt, 0.5 jin of plant ash, mountain are prepared
10 jin of tea, other fragrance powder or medicinal material powder etc. are appropriate.
2, by egg washing it is clean after dry, then birds, beasts and eggs are put into ultraviolet sterilization apparatus and are fully irradiated, no
It is different with intensity ultraviolet sterilizing unit irradiation duration.
3, centrifugal treating is carried out to each birds, beasts and eggs by centrifugation apparatus, centrifugal device regularly positive and negative rotation allows birds, beasts and eggs to exist
Under not damaged state, internal albumen is made to be sufficiently mixed with yolk, it is spare after processing.
4, by 2.5 jin of pulverized limestones, 0.5 jin of alkali, 0.5 jin of salt, 0.5 jin of plant ash, 10 jin of camellia water and other appropriate perfume
Material medicinal material powder is fully mixed, and is then heated mixed liquor and is extremely boiled, spare after cooling.
5, pretreated birds, beasts and eggs are put into container made of alkali resistant materials, often place one layer of birds, beasts and eggs, with burlap or
Bamboo chip separates, and pours into mixed liquor after cooling after the completion of placing, birds, beasts and eggs are all flooded.
Container is fully sealed with clay, is put into the room temperature environment of 20-25 degree by 6, covered container lid, pickles 20
It or so time.
7, lime-preserved egg is taken out after the completion of pickling, vegetation plaster chaff is applied to lime-preserved egg surface, is then placed within dry ventilative
Room in dry.
Finally, it should be noted that the above embodiments are only used to illustrate and not limit the technical solutions of the present invention, although ginseng
It is described the invention in detail according to above-described embodiment, it will be understood by those of skill in the art that still can be to the present invention
It is modified or replaced equivalently, any modification and part without departing from the spirit and scope of the present invention are replaced, and should all be contained
It covers within scope of the presently claimed invention.
Claims (6)
1. a kind of hybrid lime-preserved egg manufacture craft, including it is fresh without damaged birds, beasts and eggs, and by 2.5 jin of lime, 0.5 jin of alkali, salt
0.5 jin, 0.5 jin of plant ash, 10 jin of camellia water, mixed liquor made of appropriate other fragrance powder or medicinal material powder etc., which is characterized in that
Lime-preserved egg is sterilized and is centrifuged the pretreatment of mixing before marinated, placed into later in sealing container together with mixed liquor
It is marinated, certain time length is pickled under the conditions of proper temperature and then is taken out progress mud chaff package and is air-dried processing.
2. hybrid lime-preserved egg manufacture craft according to claim 1, which is characterized in that the lime, alkali, salt, vegetation
Ash, the ingredients such as camellia water, fragrance and medicinal material can suitably change the ratio of addition, differently flavoured pickling liquid is made.
3. hybrid lime-preserved egg manufacture craft according to claim 1, which is characterized in that the sterilizing unit kills for ultraviolet light
Bacterium, birds, beasts and eggs abundant irradiation-sterilize in ultraviolet-sterilization equipment.
4. hybrid lime-preserved egg manufacture craft according to claim 1, which is characterized in that the centrifugation mixed processing by from
Center device is completed, and is handled each birds, beasts and eggs, nondestructively uniformly to mix the albumen and yolk of birds, beasts and eggs.
5. hybrid lime-preserved egg manufacture craft according to claim 1, which is characterized in that the mixed liquor needs fully mixed
It closes, and is heated to boiling to complete disinfection.
6. hybrid lime-preserved egg manufacture craft according to claim 1, which is characterized in that the sealing container is corrosion-resistant pottery
Porcelain or plastics are made, and sealing is convenient, and using preceding needing to carry out sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810173154.9A CN108450819A (en) | 2018-02-28 | 2018-02-28 | A kind of hybrid lime-preserved egg manufacture craft |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810173154.9A CN108450819A (en) | 2018-02-28 | 2018-02-28 | A kind of hybrid lime-preserved egg manufacture craft |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450819A true CN108450819A (en) | 2018-08-28 |
Family
ID=63217048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810173154.9A Pending CN108450819A (en) | 2018-02-28 | 2018-02-28 | A kind of hybrid lime-preserved egg manufacture craft |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108450819A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799343A (en) * | 2015-04-17 | 2015-07-29 | 李孝良 | Salting method for egg products |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
-
2018
- 2018-02-28 CN CN201810173154.9A patent/CN108450819A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799343A (en) * | 2015-04-17 | 2015-07-29 | 李孝良 | Salting method for egg products |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180828 |
|
| WD01 | Invention patent application deemed withdrawn after publication |